Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Roasted Peanut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 stalk lemongrass
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 3 Tbs. peanut oil
- 1 cup roasted peanuts, chopped
- 1/4 cup packed brown sugar
- 3 Tbs. chili garlic sauce
- 2 Tbs. soy sauce
- =
Directions
1. Slice bottom 6 inches of lemongrass, discard remainder. Place in food processor or blender with shallot, garlic, cumin and 1/4 cup water. Process until smooth.
2. Place medium skillet over medium heat until hot. Add oil, swirling to coat sides. Add spice mixture, and cook, stirring often, until fragrant, 6 to 8 minutes.
3. Add 1 cup water, peanuts, brown sugar, chili sauce and soy sauce; stir until blended. Bring to a boil. Reduce heat, and simmer until sauce is slightly thickened, 5 minutes.